Sift flour, sugar
and salt together. Using rotary beater, whip eggs until light and
frothy; beat in milk and cream and melted butter. Turn flour mixture
into beaten egg and still using rotary beater, whip until you have smooth
batter. Grease a 6" or 8" skillet with a little butter and when moderately
hot, pour in just enough batter to cover bottom of skillet with a paper
thin layer. To do this, pour batter, then quickly tilt and rotate
pan so batter runs over it evenly. Cook over moderate heat until
pancake is golden brown on underside; turn and brown second side.
Remove to a heated platter. Continue frying pancakes this wy until
batter has been used. With two forks, tear pancakes into small pieces,
approximately 1" to 1 1/2" squares or rectangles will do. Melt 1/2
cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
Put cut pancakes into this sauce and sprinkle with 1 cup sugar. Toss
lightly over low heat so that it becomes evenly distributed. Do this
quickly, as sugar should not melt but retain some of its grainy texture.
Serve immediately. Makes 16-20 pancakes.

Mix the flour, butter,
salt and water and knead until dough is elastic. Wrap in foil and let rest
in refrigerator for 30 minutes. Fry the bacon and let cool. Roll
the dough out and put in a springform pan, forming sides about 1 1/4 inches
high. Strew the bacon on top of the dough. Mix the egg, sweet
cream and sour cream, then add the salt, pepper and nutmeg. Pour over the
dough. Put in a 390 degree oven for30 minutes.
Top with parsley and serve.

Remove outer, wilted
cabbage leaves and core. Place cabbage in a large pot of boiling water
and simmer gently for 10 minutes. Remove and drain. Gently pull off 12
leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable
oil; add onions, pork, and ground beef. Cook until lightly browned. Drain
off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper.
Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish
with half the cabbage leaves. Spoon in the meat mixture, cover with the
rest of the cabbage leaves. Cut bacon strips in half and arrange on top.
Place in preheated 350 degree F. oven; bake for approximately 45 minutes.

Thoroughly mix ground
meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt,
paprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out
meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled
eggs in a row along the middle of the meat. Fold sides of meat pattie over
the eggs.Shape meat carefully
into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold
water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about
2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the
Dutch oven and cook until browned on all sides. Cut remaining bacon strips
in half and arrange over the top of the meatloaf. Place uncovered Dutch
oven in a preheated oven for about 45 minutes. While meat is baking, gradually
pour hot beef broth over the top of the meatloaf; brush occasionally with
pan drippings. When done remove meat to a preheated platter and keep it
warm. Add 1/4 cup of hot water to pan and scrape all particles from the
bottom. Bring to a gentle boil and add cornstarch that has been mixed with
1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in
sour cream. Reheat to warm. Season with salt and pepper if desired. Serve
the sauce separately.

German
Potato PancakesCourtesy of Cole
<mtnbeach@gte.net>

2 lbs. potatoes3 tbsp. flour1 egg1/2 tsp. saltvegetable oil

Peel potatoes and
grate on a very fine grater. Add flour egg, salt and mix thoroughly.
Heat three tablespoons of oil in a skillet and drop in potato mixture two
heaping tablespoons at a time. Fry until crisp and golden, turn and
brown other side. Serve with applesauce.

NOTE: Fry
pancakes as soon as mixture is made to prvent darkening of batter.

Place beef in a
bowl. Heat the red wine vinegar, water, onion, bay leaf, peppercorns, cloves
and salt until boiling. Remove from the heat and pour over beef. Cover
and refrigerate 2 to 3 days. Turn the meat over every day. Remove meat
from the marinade and brown in hot shortening on all sides. Strain the
marinade and add one cup to the meat. Cover and simmer for two hours
adding more water as neded. Mix flour with 2/3 cup water, and 1/3 cup marinade
and cook until it thickens. Take off heat and add sourcream. Season with
salt and pepper. Slice the beef and serve with this gravy. Serves 4.

Here's a meal we
use to have when I was growing up that I remember a great deal. We had
a German couple that lived next door to us for years and we always seemed
to invite them for supper or vice versa and we'd swap recipes and get the
history of some of the German foods in the process. I don't know the German
names of the particular dishes; all I know...is that I loved them then
and still enjoy them now..and always reflect back to the many dinners
we shared with our friends.

Preheat oven to
350'F. Lightly oil a 9x5x3" loaf pan. In a large bowl, combine all ingredients,
and mix well. Place the meatloaf mixture in the prepared pan. Bake for
1 1/2 to 2 hours. Let cool 10-15 minutes. Turn the loaf out of the pan.
Slice and serve.

Seems we always
had the cabbage along with the Meatloaf for dinner every time it was fixed
in the same meal. We'd also have some green beans to go with along with
homemade biscuits but for the most part...we always managed to have Potato
cakes with this particular meal too!

We'd used leftover
mashed potatoes (which wasn't too often) but we'd add a little butter and
put in an egg to help bind together and then skillet fry them until browned
and crispy a bit!

Hope ya'll enjoy
these as my family and I have over the past 30 years. Happy Eating!

Dumplings: Combine all ingredients. Mix
until smooth. Drop by 1/4 to 1/2 teaspoons into boiling salted water, dipping
spoon to prevent sticking. Dumplings are done when they rise to the top.
Remove with slotted spoon. Serves 4.

Place the beef roast in a deep ceramic
or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white
vinegar and cider vinegar over the meat; chill, covered, for 4 days.
Turn meat twice each day. Remove the meat from the marinade, dry it well
with paper towels, and strain the marinade into a bowl. Reserve onions
and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot
vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat.
sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn
often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until
tender. Remove the meat and keep it warm. Strain the cooking juices into
a large saucepan. In a small bowl mix sour cream with flour. Stir it into
the cooking juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated
plater and pour extra sauce over it.